Panini Rolls Chicken-Style

Dandy: the right style for every occasion


For the bread:
2 tbsp
basil pesto
150 g
chicken breast
bell pepper
120 g
Mozzarella cheese
120 g
1 tbsp
olive oil
For 500g basil pesto:
120 g
basil leaves
250 ml
olive oil
100 g
Parmesan cheese, grated
60 g
pine nuts
clove of garlic
10 g


Preparing the pesto:

  • Rinse and dry the basil leaves.
  • In a mixer, blend all the ingredients, except the Parmesan cheese and pine nuts, until the mixture is creamy.
  • Chop the pine nuts and then add them to the mixture along with the cheese, working it well.
  • For the bread, only 2 tablespoons of pesto are needed; the rest can be stored in screw-top glass containers. Cover the pesto with a little olive oil and keep in the refrigerator. If tightly closed, it will stay fresh for a few months. For longer storage, store in the freezer.

Preparing the bread:

  • Bake the Panini Rolls as instructed on the package for about 5 minutes in the oven at about 200° C.
  • In the meantime, cut the chicken into strips and fry in a pan with oil.
  • Slice the warm bread lengthwise and spread pesto on both halves.
  • Rinse the peppers and peel the onions.
  • Slice the vegetables and cheese.
  • Evenly distribute the chicken, vegetables and cheese on bread.
  • Put the Panini Rolls back in the oven for another 3-5 minutes so the cheese melts.
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